Quotes & Sayings About French Pastry

But compared with the task of selecting a piece of French pastry held by an impatient waiter a move in chess is like reaching for a salary check in its demand on the contemplative faculties. — Robert Benchley

I was living in Paris for, like, a year and a half, and I couldn't speak French, so it was just hard to get a baguette or a pastry or whatever. All the stores close at 6 o'clock, and they're not very into hospitality, so it's not a convenient city. It's so pretty, though, but I was raised in Tokyo, so it was hard to understand. — Tao Okamoto

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail. — Zomick's Bakery

If you hunger for certain types of clothes, for which you have little use, put yourself on a diet. Just as you resist too much whipped cream and French pastry to keep your figure in shape, you can say no to those yearned-for but unneeded purchases that lead to a wardrobe that is shapeless and without form. — Edith Head

She desired not only the dolls and dollhouses but also the accessories that gave the appearance of daily life. For a breakfast scene, she cabled Au Nain Bleu asking for tiny French breads: croissants, brioches, madeleines, mille-feuilles, and turnovers. But she wasn't done. In a May 7,1956, cable to store, she wrote:
For the lovely pastry shop please send
the following: waffles, babas,
tartelettes, crepes, tartines, palm-
iers, galettes, cups of milk, tea and
coffee with milk, small butter jars,
fake jam and honey, small boxes of
chocolate, candies and candied fruits,
and small forks. Thank you. — Bill Dedman

I'm a fiend when it comes to good pastry, and the French make the best as far as I'm concerned. — Miles Davis

A dessert made out of a dozen matzohs, a gallon of cream and amaretto liqueur, and a tub of raspberries. What I believe my mother is aiming for is a mille-feuille, or, in Russian, a tort Napoleon. The result is a vaguely Passover-based departure from pastry reality. In deference to its point of origin, she likes to call it French. — Gary Shteyngart